Crispy Sesame Balls Recipe with Easy Red bean Paste Filling Recipe

Sesame Balls Recipe
A delicious Chinese fried pastry made from glutinous rice flour coated with sesame seeds. With easy to make sweet red mung bean paste filling.
(Chinese: 芝麻球; pinyin: zhīmáqíu; Cantonese Yale: jīmàkàu)
Filipino Buchi
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Serves: 10 medium-size sesame balls
Ingredients
For the Dough:
1 cup glutinous rice flour
1 tsp baking powder
3 tbsp sugar
1/8 tsp salt or a pinch
125 ml warm water
1 tbsp vegetable oil
For coating :
1/3 cup sesame seeds
For the filling:
170 g mung beans in syrup (preserves)
1/2 tbsp salted butter
Equipment
ice cream scoop medium size 1 1/2 tbsp
Slotted spoon or spider spoon
Method
Prepare red mung bean paste.
How to make red mung bean paste in 5 minutes.
Drain the mung beans syrup. Transfer the beans to a food processor to puree. In a pan melt butter over medium-low heat. Add the pureed beans, cook while stirring until thick paste about 5 to 7 minutes. Transfer in a small bowl and let it cool.
Scoop half a tablespoon of the mung bean paste, roll on hands in between palms and form into a ball. Place on a plate and set aside.
How to make sesame balls dough
In a medium-size bowl add all the dough ingredients. Mix until well combined and form into a ball. The dough should be slightly sticky but not dry.
Apply cooking oil on your hands. Scoop the dough with an ice cream scoop, or roll the dough and form a log. Divide and cut to 10. Flatten the dough on your palm or a clean non-stick flat surface. Gather the edges of the dough over the filing, pleat until it covers and seal the filling. Roll in between your palms to form a smooth ball. Place on parchment paper and repeat the process for the rest of the dough and filling.
Preheat the oil to 325° F in a pot over medium heat. In a small bowl with water, use one hand to dip the dough and the other hand to roll in the bowl of sesame seeds. Roll in between palms to press the sesame seeds on the dough. Reroll on the sesame seeds to fully cover the dough.
Frying the sesame balls
In a preheated oil over medium heat about 325°F. To test the oil with a bamboo skewer. Place and dip the bamboo skewer in the middle of the pot. When the small bubbles start bubbling around the skewer, it's hot enough. Use a spider spoon or slotted spoon and carefully drop each sesame ball in hot oil. For the first 5 minutes, it will begin to expand and float. For even cooking, move them around and press them down with the slotted spoon to keep them submerged in the oil. Fry for 8 to 10 minutes or until lightly browned. Place on a cooling rack with a baking sheet or paper towel to remove excess oil. Serve it warm.
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[@raqueleherrera7176]

Thank you for this recipe and the great instructions included here is much appreciated- you deserve the thumbs up 👍❤️🙏

[@MaricelsRecipes]

You're welcome❤️ Thank you so much for a wonderful feedback.😍❤️ I appreciate it very much🙏❤️

[@lifeisbeautifulxp]

Maraming salamat po sa pagiging bayani ng ating bansa. Hindi matatawaran ang inyong sakripisyo po para sa panilya. Malaking tulong din po kayo sa ating bansa. Mabuhay ka kabayan.

[@MaricelsRecipes]

Maraming Salamat!😍

[@pangxiong7754]

I made this yesterday and I follow the exact ingredients, but somehow the dough had too much liquid. I then added more Glutinous rice flour. When i fried it, the dough did not turn out well. My sesame balls were greasy. Not sure what went wrong.

[@MaricelsRecipes]

Hi there,
Adding too much liquid and then add more glutinous rice. The dough will not turn out well. You need to start a new batch and ensure to measure the ingredients correctly. It's important to test the oil or use thermometer to ensure the correct temperature. Otherwise, the sesame balls will turn out greasy.
Please visit my website for full written recipe with tips how to make the sesame balls.
maricelsrecipes.com/sesame-balls/